Norwegian meatballs in Gjetost sause
I made this for my Norwegian cooking cultural skills award. Most people who tried it were surprised because they didn't think anything with gjetost in it could taste this good. - DJ Watson
Meatballs
2 lbs. ground beef 2 eggs
1 tsp. salt 1 C. milk or broth
½ tsp. pepper ½ C. flour or ½ C. fine dry bread crumbs
Sauce
2 Tbsp butter 1 C. Gjetost cheese (shredded)
2 Tbsp flour ¾ C. sour cream
¾ C. light cream 2 Tbsp chopped parsley or fresh dill
½ C. chicken broth
Mix all the meatball ingredients with a mixer to blend. Pan fry meatballs, pour 2 tablespoons of oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the ¾ inch meatballs. Remove as they brown. Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in shredded Gjetost cheese. Turn heat low. Blend some of the sauce into ¾ cup sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill. Re-add meatballs and simmer until heated through. Serve with cooked rice or potatoes.